“Soggy bottoms and burnt crusts could be a thing of the past for troubled cooks who are making pizzas from scratch at home. A mathematician claims to have come up with the first-ever formula for the ‘perfectly proportioned’ pizza, taking into account factors like the ratio of topping to base. Dr. Eugenia Cheng said pizza lovers get more topping per bite in a smaller pizza, but a more even spread of bites in a larger pizza.”
— “Formula for the perfect PIZZA revealed: Mathematician creates equation to ensure you don’t burn – or undercook – a margherita,” Sarah Griffiths, Daily Mail (links added)
Dr. Cheng is a visiting Senior Lecturer at the University of Chicago through Spring 2014, but we don’t know what she makes of Chicago Deep-Dish Pizza. Frankly, we think it’s a kind of bread bowl cheese fondue. Jon Stewart thinks it’s more like a casserole.
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Tags: Baking, Daily Mail, Eugenia Cheng, mathematics, pizza, pizza pies, University of Sheffield
NotionsCapital 
November 15, 2013 at 1:41 am
Americans make better pizza than Italians, however radical that sounds. Took a group of Italians on tour to We, The Pizza. They don’t like thick toppings or crusts. They only liked the mushroom pizzas!
November 15, 2013 at 2:13 am
Paul Mazzuca wrote: They don’t like thick toppings or crusts
Good choice. They sound like Neapolitans — or New Yorkers.
They only liked the mushroom pizzas!
There’s a name for pizzas with more than two toppings — sandwiches.